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Monday, June 25, 2012

ROTD: Catfish Tacos & Adobo Coleslaw

June is almost over and with that comes along the great Food
Holiday known as National Catfish Day.

I myself am a firm believer that almost anything fried tastes
good and Catfish is by far no exception to that rule. One of the greatest
things about Summertime growing up was the smell of Catfish being fried by one
of my friends parents every single weekend. This recipe also brings a little
heat to the table with the Chipotle Cabbage Slaw. Im not a big lover of
coleslaw to be honest, but this version doesn’t have such an overpowering Mayo
taste and with the chipotle /adobo combo it really plays well alongside the
Catfish Tacos. Well enough that I down quite a few helpings before I let anyone
else get a chance to have some.

Enjoy this with a cold beer or a huge Hurricane loaded with
151, for its National Catfish Day.

(click Read More for the entire recipe)

Ingredients:

2 (6 to 8-ounce) catfish filets

¼ cup milk

¼ cup Creole mustard

1 tsp hot sauce

¾ tsp Kosher salt

¼ tsp cayenne pepper

½ cup flour

¼ cup yellow cornmeal

1 TBS Supreme Plate Seasoning, recipe follows

4 to 6 cups vegetable oil for deep-frying

2 tsp finely chopped chipotle pepper in adobo sauce

½ cup mayonnaise

2 TBS honey

1 TBS lime juice

¼ lb shredded white cabbage (about 1 cup)

¼ lb shredded red cabbage (about 1 cup)

¼ cup finely chopped red onions

¼ cup chopped green onions

8 crispy corn tortillas

Directions:

Using a sharp
knife, cut the catfish filets into 1-inch thick strips on the diagonal.

Place fish in
a medium mixing bowl along with the milk, Creole mustard, hot sauce, 1/2 teaspoon of the salt, and cayenne pepper and stir to thoroughly combine.

Refrigerate
for 1 hour.

Meanwhile,
make the Chipotle Slaw by combining the chipotle pepper, mayonnaise, honey and lime juice in a large mixing bowl.